The best-selling dessert in the pizzeria. Until a few years ago, many pizzerias insisted on offering dessert pizzas to their customers, now this trend seems to be heading towards a certain sunset, not all customers are happy to eat another pizza for dessert, even if it could be very good.
The fact is that after a pizza, eating another one to end a dinner is an unlikely hypothesis. Can you imagine how many calories a pizza can have with an overflowing layer of Nutella spread on top.
How fashions change
Let's face it, everyone has experienced a dessert pizza at least once in their life, but now we are more oriented towards something smaller or perhaps lighter.
Following is the result of the "Consumers" report, the most requested dessert in a pizzeria is the old Tiramisu which never seems to set.
The best-selling dessert in the pizzeria
Not to forget, in our professional courses to become a pizza chef that we organize in our pizza school, we prepare many important pizza desserts. Discover our professional courses.
Follow our youtube channel, subscribe, you will always be updated with the many pizza recipes we publish. Follow the link.
The Most Clicked Links On Our Site. Today we are going to look at a very interesting thing, that is, which are the links that are clicked the most by the readers of our website.
Some links are classic and topical, but others are absolute surprises. Let's see them together.
The most clicked links
The most clicked link is the one that provides all the information regarding our pizza school, The courses we organize, where we are, how to reach us, costs, hotel accommodation. You will find all the information here.
Another very clicked link is the one that leads to the calendar of upcoming courses in programming. It is nice to have an always updated calendar. This is the link.
The Most Clicked Links On Our Site
There he is, this is certainly the most clicked, who does not want to always have on hand over 200 pizza recipes? It is very useful, everyone uses it when making pizza at home, is a great source of inspiration. Follow the link.
Here we are at the online professional pizza chef course. From the following link you have access to information on the fantastic ONLINE professional pizza chef course, an excellent course that you can download on your pc or mobile phone and follow it comfortably from the sofa at home. Get it here.
Other useful links
The page reserved for my collection of recipes which is called: Not only pizza is one of the pages with the highest number of clicks, You find it here.
This page leads to the fantastic pdf manual dedicated to those who love pizza. It is the manual that all pizza chefs who enroll in the online course receive at home in the email. To learn more, click here.
We're the end
I finish with another very popular link. The post is called Digesting Pizza. Please read it, it is very important for those who care about pizza. Clicca who.
Last, but no less important is our article which explains in detail the pizza maturation process, Follow this link.
Greetings
Appointment in a few days for more news on the fantastic world of pizza
How to Prepare the Best Limoncello. Here is a very simple recipe tested by me to prepare an excellent one Limoncello. Let's start immediately with the list of ingredients:
Dose to get 2 liters of limoncello.
10 Untreated lemons
1 liter of pure alcohol at 95 °
Sugar 600 grams
Water 1 liter
PHOTO
How to Prepare the Best Limoncello
As you well know, limoncello is a liqueur of Campania origin, prepared with lemon zest, the alcoholic strength of this liqueur varies between 20% and the 32% vol. Yellow and sweet, obtained by letting the rinds of lemons soak in alcohol. At the end of maceration, the syrup prepared with water and sugar is added.
Once the preparation is finished, it is advisable to let it rest for a month in the bottle. In addition to being drunk as a digestive, it is excellent for the preparation of desserts.
How to Prepare the Best Limoncello
Prepare the Limoncello
Preparation: After washing the lemons thoroughly, peel them with a potato peeler removing only the yellow part of the peel, leaving the white attached to the lemon. Place the lemon zest in a glass jar, cover them with alcohol and let them steep for a week in a dark place.
Take care every day to shake the jar to mix the aromas well. After a week with the help of a strainer, filter the mixture and then prepare the syrup by placing the water and sugar in a saucepan and bring it to a boil. When the sugar has completely melted, let it cool and add it to the liquid flavored with lemon zest.
How to Prepare the Best Limoncello
Limoncello Easy Recipe
At this point fill your bottles and keep them a month before drinking it.
Seen how easy it is? Now let's move on to other equally important things. If you like pizza and want to learn this ancient art, enroll in one of our practical pizza chef courses we organize weekly in our Italian pizza school. You'll find all the information at this link.
How to Prepare the Best Limoncello
How to Prepare the Limoncello Recipe
I remind you that if you do not have time or resources to come to our pizza school to personally attend our professional practical course, here on our website you will find a fantastic "Course of Pizzaiolo Online" that you can follow from the comfort of your home. You'll find it here.
You are lovers of good Italian cuisine? Very well, you can already download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. All information at this link.
Have you ever visited my youtube channel? They are available beyond 300 Video recipes of pizza. You'll find it here.
Carbonara Pizza How To Prepare It. When we talk about Carbonara in Italy it is obvious that we are talking about spaghetti carbonara. This is not the case in the whole world. I'm going back right now from a holiday in Spain, in addition to being a beautiful historic country, boasts of a wonderful tradition culinary.
Among the many very original things that I found in the various menu proposals, there is one that impressed me in particular: The Pizza Carbonara. I found it in all the menus of the pizzerias I visited.
Carbonara Pizza How To Prepare It
Carbonara Pizza Here's How To Prepare It
I could not resist and I immediately wanted to taste it. Excellent, my judgment absolutely deserves a 5 stars. We shouldn't expect the classic carbonara taste, but even if combined with a pizza base with tomato and mozzarella, it is not not bad.
The bacon cut into thin slices and with the addition of a raw egg in the center cooked totally in the oven makes it a not bad combination. Try to prepare it yourself at your home next weekend.
Carbonara Pizza How To Prepare It
Carbonara Pizza How to prepare it at home
Below is the video of the simple preparation of this delicious pizza.
You will find below the calendar of our weekly courses. Follow this link.
It is already possible to download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You'll find it here.
If, on the other hand, you don't currently have the resources to come personally to our pizza school, there is a valid solution to solve your problem: On our website a fantastic "Pizzaiolo Online Course”. You can download it to your PC or mobile phone and access it comfortably seated from the sofa of your home. You will find it at this link.
If you are a pizza lover, you might like to visit and sign up for my Youtube channel. You will find many pizza recipes to prepare at home.
I just have to say goodbye and give you an appointment for the next pizza recipe.
The Salt Pasta. It is a fantastic material to work with. It costs little and with a little experience you can reach high levels. This type of processing is well known in Germany (Salt salt) and it has also long since taken hold in Italy. You can create many objects, animals, dolls, wedding favors, lids for boxes. The salt paste is alive. Try to try your hand.
The Salt Pasta
RECIPE
The preparation is very simple: Flour, salt and water.
FARINA: Use a refined type flour 00
SALE: Buy very thin rooms, impalpable.
WATER: Room temperature water.
GLUE: Adding glue from upholsterers or carpenters to your dough, you will obtain a more elastic dough with a greater consistency.
DOSES: 1 Kilo of flour and a kilo of fine salt. Add the water until a mixture that does not stick to the hands.
The Salt Pasta
The Salt Pasta
I conclude by reminding you of some useful links that you can find here on my site.
On our website there is an excellent “Course of Pizzaiolo Online”. You will find all information at this link.
Take a look at my latest book which is called: NOT ONLY PIZZA - What all Pizzerias should have on their menu. It is already possible to download at this link.
If you are true pizza lovers, you can't miss a visit to my YouTube channel, there you will find hundreds of video pizza recipes.
Pizza With turnip tops zucchini peppers Sardines Egg Sodo. This week in our "School of Pizza Makers"Marco is coming from Portugal. Marco is the owner of a language school, and if there is anyone among you who is planning to learn a new language, This is the link that takes you to "Portuguese Connection”.
Today in the course of our practical course we decided to prepare a pizza that perhaps best represents the culture and tastes of the Portuguese people.
Pizza With turnip tops zucchini peppers Sardines Egg Sodo
Pizza With turnip tops zucchini peppers Sardines Egg Sodo
It is indeed a pizza that offers among its ingredients of vegetables such as broccoli rehearse in the pan, zucchini and grilled peppers, the delicious grilled sardines of the Atlantic and a boiled egg cut into slices, just as it expected the tradition of this fantastic country.
In our wood oven pizza tasty this took a little over a minute to achieve the perfect cooking.
Pizza With turnip tops zucchini peppers Sardines Egg Sodo
Pizza With turnip tops zucchini peppers Sardines Egg Sodo
For all gourmets who would like to prepare it at home, low is available the video of the preparation of this pizza.
VIDEO
Pizza With turnip tops zucchini peppers Sardines Egg Sodo
For those who want more information about our professional pizzaiolo courses we play every week in our school pizza here in Italy, follow this link.
Pizza With turnip tops zucchini peppers Sardines Egg Sodo
It's already available for download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You can find it on this page.
If you are going to make pizza at home, I suggest you take a look at my Youtube channel, there are hundreds of video recipes of pizza pizza prepared by the students who attend our workshops.
We feel in a few days for news and recipes of pizza.
Stuffed Tomato Pizza Mushroom Pork and Corn. “Rica”, as they say my speaking friends Spanish. This stuffed pizza is part of our tradition and culture. They change the ingredients, but the preparation remains the same. In our School pizzaioli We prepare this traditional pizza very often.
As you know, in Professional workshops that take place in our school pizza, coming future pizza chefs from around the world, and all confirmed to me that in their country there is a stuffed pizza more or less equal.
Stuffed Tomato Pizza Mushroom Pork and Corn
Stuffed Tomato Pizza Mushroom Pork and Corn
Preparation begins with the sauce of what will be the filling of this pizza. Oil, oregano salt.
After having carefully laid the basis for our stuffed, We add the filling and close with the lid. Below the video of the preparation.
VIDEO
Stuffed Tomato Pizza Mushroom Pork and Corn
If you're looking for recipes, Here on our site are available hundreds and hundreds of recipes
You are managers or owners of restaurants or pizzerias? Or you are simple gourmets? Finally it is available for download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Get it here.
Stuffed Tomato Pizza Mushroom Pork and Corn
Stuffed Tomato Pizza Mushroom Pork and Corn
Would you like to subscribe to one of our practical courses to become a pizza maker? Find out more.
Zater Focaccia Iranian Origins. Sesame seeds, Black salt and green Spices, also said Zater is the name of this focaccia origins Iranian. It is prepared just like our bread with the addition of Zater.
Have you ever thought you subscribe to one of our practical courses to become pizza chefs? Find out more.
Before leaving I remember it is already possible to download my latest book called: NOT ONLY PIZZA - What should have any pizza on their menus. Get it here.
Zater Focaccia Iranian Origins
Zater Focaccia Iranian Origins
Visit our youtube channel, are available hundreds of video recipes of pizza pizza prepared by students who attend our weekly courses.
The Eastern Calzone With Stuffing Momo. I prepare the pizza from now 40 years and as goes the old saying "You never stop learning". Since I organize pizza courses at our school every week I get students who come from all over the world and therefore also my way of seeing the pizza is slowly changing.
I can not see the pizza as I was used, ie ham and mushrooms, capricious or the simplest of daisies, but I begin to see it as king prawns pizza from Singapore, Mexican chilli pizza, or as in the case of today's Calzone Momo prepared by our friend Surendra coming from Katmandu back in Nepal
The Eastern Calzone With Stuffing Momo
The Eastern Calzone With Stuffing Momo
This calzone that is apparently one of the most classic trousers has a very special filling. It is prepared with a meat filling really belongs to the oriental culture that remotely resembles the spicy scent of a delicious curry.
The preparation, He called as saying the "Momo" recipe is made with minced chicken meat, of finely chopped white onion, garlic and ginger in a blender past and browned in oil, a pinch of salt and this delicious mix of spices used a lot in Nepal, China and India aptly named Momo.
Here's how it looks once prepared
The Eastern Calzone With Stuffing Momo
The Eastern Calzone With Stuffing Momo
All the rest is history .... The preparation of the calzone is done in exactly the same way we are used to seeing, ie base of mozzarella, momo stuffed and classic rolling closure edge.
I added the video if you should wish to make it at home.
Dear friends I make an appointment next week for other delicious recipes of pizza.
If you like my pizza recipes from around the world, I invite you to visit my YouTube channel, you will find hundreds and hundreds of video recipes of pizza pizza prepared by students who attend our weekly courses
The Pizza Centenaria Della Nonna. Today I propose a super recipe for pizza that should have more than a hundred years. It belonged to my grandmother. I remember that prepared on special occasions, perhaps during the holidays. One hundred years ago there were no classic pizzerias like imagine now, some piece of pizza you could find it only in some bakery, perhaps with the addition of tomato.
The pizza that I propose today, You think that was cooked in the embers. We are talking about a thin sheet of dough rolled, whose ingredients salami seasoned homemade, a bit 'tomato, of the fennel.
The Pizza Centenaria Della Nonna
The Pizza Centenaria Della Nonna
The wild fennel or also called finocchiona or fennel is a popular ingredient with roast pork or any type of fatty meat. The fresh leaves are used to flavor salads and fish dishes to which it gives an unmistakable smell. Its seeds are very well matched to cheese and are used for the production of spirits.
For the preparation of this type of pizza, now no longer used the old technique of cooking in the embers, but we used our classic wood stove.
The Pizza Centenaria Della Nonna
The Pizza Centenaria Della Nonna
For all those who want to prepare it at home, I added the video of the preparation.
VIDEO
The Pizza Centenaria Della Nonna
And after enjoying this delicious pizza, there remains remind me that all the links that you can find it here on my website dedicated to pizza.
Let's start with something really useful, add this site to your Favorites, contains more than 300 pizza recipes, It will come in handy the next time you prepare the pizza at home.
At this link Instead you will find all the information regarding the professional practical training as a pizza maker that we organize here in our School Pizza.
For those who do not have time or resources to come here in our school pizza, I remember that on our website is available fantastic course of pizza online you can follow directly from the couch sitting in your home.
The Pizza Centenaria Della Nonna
Finally there is New Book the chef Silvio Cicchi. Book Translated into 4 languages.NOT ONLY PIZZA-All you should have a pizza on the menu. Pizzas and original products, many gourmet proposals, but also products that have made the history of pizza in the world, are the solutions that all pizzerias should have in their menu. More than 170 photographs to help you realize unique recipes perfect to combine with a choice of raw materials of exception, for combinations of ingredients undiscounted. Insiders and enthusiasts will find in this book all the information needed to carry out in a workmanlike manner and in an innovative gastronomic recipes that are monuments of Italian cuisine. Raw materials. The processing techniques. the dough. The recipes.
Visit my youtube channel, you will find hundreds of video recipes of pizza prepared by the students of our school pizza.
